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A delightful Kashmiri bread, soft and slightly chewy with a golden crust, traditionally sprinkled with sesame seeds. Resembling a bagel in shape, Tsochwor is a staple of Kashmiri breakfast, best enjoyed warm with a dollop of butter and a cup of sheer chai.
Activate the Yeast
Prepare and Knead the Dough
First Rise (Fermentation)
A delightful Kashmiri bread, soft and slightly chewy with a golden crust, traditionally sprinkled with sesame seeds. Resembling a bagel in shape, Tsochwor is a staple of Kashmiri breakfast, best enjoyed warm with a dollop of butter and a cup of sheer chai.
This kashmiri recipe takes 115 minutes to prepare and yields 4 servings. At 456.69 calories per serving with 11.29g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Shape the Tsochwor
Second Rise (Proofing)
Bake the Bread
Cool and Serve
Instead of sesame seeds, try poppy seeds (khus khus) for a different flavor and texture.
For a slightly healthier version, substitute 1/2 cup of maida with whole wheat flour (atta). Note that this will make the bread denser.
Add 1/2 teaspoon of nigella seeds (kalonji) to the dough along with the flour for a subtle, savory aroma.
Made from carbohydrates, Tsochwor provides a quick source of energy, making it a great breakfast option to start your day.
Sesame seeds are a good source of important minerals like copper, manganese, and calcium, which contribute to bone health and metabolic function.
One serving of Tsochwor, which is two pieces, contains approximately 450-480 calories. This is an estimate and can vary based on the exact ingredients and portion sizes used.
Tsochwor is a traditional bread enjoyed as part of a balanced meal. It's primarily made from refined flour (maida), which provides quick energy but is low in fiber. It's best consumed in moderation. For a healthier twist, you can try incorporating some whole wheat flour.
While they look similar, Tsochwor is a soft, baked bread. Traditional bagels, on the other hand, are boiled in water before being baked, which gives them a much chewier texture and a distinct, shiny crust.
Yes, you can prepare the dough and let it go through its first rise in the refrigerator overnight (for 8-12 hours). This slow fermentation can even enhance the flavor. Let it come to room temperature for about 30-45 minutes before shaping.
Tsochwor is traditionally served for breakfast with a generous dollop of butter and a cup of Kashmiri Noon Chai (salty pink tea). It also pairs wonderfully with jams or as a side with savory dishes.
This usually means the yeast is no longer active or the water was too hot or too cold. The ideal water temperature is between 105-115°F (40-46°C). If your yeast doesn't foam, it's best to discard it and start over with fresh yeast to ensure your bread rises properly.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
